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  #1771  
Old 04-08-2020, 11:24 PM
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Originally Posted by sns2 View Post
Eat the damn buns and smear em with butter! That sucks you can't be there.
I needed the buns to absorb the 1/2 bottle of Vilmos Pear Brandy I sucked down on the back steps today
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  #1772  
Old 04-09-2020, 09:15 AM
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I needed the buns to absorb the 1/2 bottle of Vilmos Pear Brandy I sucked down on the back steps today
Good one! Especially the part about drinking on the steps. LOL
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  #1773  
Old 04-10-2020, 12:50 PM
IronNoggin IronNoggin is offline
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Candied Boar Chops:

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  #1774  
Old 04-11-2020, 10:27 AM
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Black Pepper, Cheddar and Stout Bread with Double Smoked Back Bacon and a Poele egg
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  #1775  
Old 04-11-2020, 12:03 PM
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Marinated Whitetail Backstrap:









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  #1776  
Old 04-11-2020, 12:04 PM
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IMG_20200408_180930_841.jpg


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  #1777  
Old 04-11-2020, 12:22 PM
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Got this off the cooking show Good Eats, wings steamed for 10 minutes to reduce some of the fat and smoke when baked at 425 for 20 minutes a side. These are just going into the oven
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  #1778  
Old 04-12-2020, 12:17 PM
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Pulled a Turkey apart yesterday. Roasted the Carcass and into the Instant Pot for a rich base for a Morel Sauce.One Breast supreme into the freezer for a later date. One Breast cut into portions for dinner tonight-Turkey Schnitzels with a Toasted Hazelnut Panko Crust and a Morel Cream Sauce.

Used the thighs and reserved fat to make a bulk Turkey Italian Sausage with Pecorino and Red Wine for tomorrow's Lasagne.
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  #1779  
Old 04-12-2020, 03:15 PM
Jim Blake Jim Blake is offline
 
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Marinated Whitetail Backstrap:









Looks great Nog! What is your marinade recipe if you will let it out?
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  #1780  
Old 04-12-2020, 03:53 PM
IronNoggin IronNoggin is offline
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Originally Posted by Jim Blake View Post
Looks great Nog! What is your marinade recipe if you will let it out?
Olive oil base - about 2/3 cup.

About 1/3 cup lemon juice

Splash of Balsamic Vinegar

Minced garlic (4 cloves - large)

Dried fine chopped onion - tablespoon or so

Teaspoon Marjoram

Splash of fresh ground Himalayan pink salt and pepper

Sometimes I toss in a hint of dry red, but not this last one.

Let it sit in that for at least 4 - 5 hours, turning every so often. Then use as a baste when Barbee'ing.

Cheers
Nog
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  #1781  
Old 04-12-2020, 03:56 PM
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Quote:
Originally Posted by IronNoggin View Post
Olive oil base - about 2/3 cup.

About 1/3 cup lemon juice

Splash of Balsamic Vinegar

Minced garlic (4 cloves - large)

Dried fine chopped onion - tablespoon or so

Teaspoon Marjoram

Splash of fresh ground Himalayan pink salt and pepper

Sometimes I toss in a hint of dry red, but not this last one.

Let it sit in that for at least 4 - 5 hours, turning every so often. Then use as a baste when Barbee'ing.

Cheers
Nog
Thanks!
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  #1782  
Old 04-13-2020, 12:55 PM
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Pig on a Stick:





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  #1783  
Old 04-13-2020, 03:20 PM
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Canned vegetable soup. Canned chicken noodle soup
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  #1784  
Old 04-14-2020, 01:04 PM
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Birthday Din-Din: Lamb, Whitetail & Free Range Pork Fondue:





Ate the whole damn thing! BURP!

Cheers,
Nog
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  #1785  
Old 04-16-2020, 11:37 AM
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Banana Dutch Bunny
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  #1786  
Old 04-19-2020, 01:08 PM
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Biggest deer shanks I've ever done!



Unfortunately the wine overtook the requirement to take the "finished" photo... LOL!
Twas rather fine though...

Cheers,
Nog
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  #1787  
Old 04-20-2020, 12:26 PM
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What to do with left-over shanks:







Cheers!
Nog
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  #1788  
Old 04-22-2020, 03:58 PM
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Everyone has their own favorite when it comes to ribs.

Last night was Free Range Pig night, so here's mine:



Take the rack of ribs, and cut into serving size portions.
Slice an orange into 1/4" slabs.
Place the orange slices on a sheet of tinfoil.
Put the ribs on top of the slices, fat side down.
Liberally apply your favorite spice.
Flip ribs and repeat.



Wrap foil tightly, and toss in oven pre-heated to 400 for around an hour.
Remove from oven and take to BarBee still wrapped.

Previously set up your BarBee for smoking, and have decent smoke coming along before you put the ribs in there.
Remove foil and put into BarBee:



Place ribs initially fat side down, and smoke on medium heat for around 10 minutes.



Flip & Repeat:



Remove to serving plates:



Bon Apatite!




This method when done correctly will produce the most tender, flavorful and most juicy ribs you will ever eat!

Cheers!
Nog
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  #1789  
Old 04-22-2020, 06:28 PM
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Jägerschnitzel.

ARG
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It has been scientifically proven that a 308 round will not leave your property -- they essentially fall dead at the fence line. But a 38 round, when fired from a handgun, will of its own accord leave your property and destroy any small schools nearby.
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  #1790  
Old 04-22-2020, 07:27 PM
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Kasseler, Spinach and Cream Cheese stuffed Chicken Breast
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  #1791  
Old 04-22-2020, 07:54 PM
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We did our favorite Chinese place tonight. Didn’t get any Bat soup this time😬
Food was awesome. Golden palace in Beaumont
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  #1792  
Old 04-25-2020, 01:42 AM
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Default Turkey Paillardes

Mushrooms, Dijon, White Wine, Shallots and Lemon
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  #1793  
Old 04-25-2020, 12:34 PM
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  #1794  
Old 04-25-2020, 12:51 PM
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Nice!! Do you harvest your own and the clams/crab? Nothing like fresh!!
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  #1795  
Old 04-26-2020, 07:10 PM
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Pork tenderloin Parmesan with home made pasta and home made pasta sauce. So tender.
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  #1796  
Old 04-27-2020, 10:14 AM
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Bacon wrapped scallops, garlic ciabatta bun and creamy linguine with cauliflower added, washed down with an Orvieto Classico
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  #1797  
Old 04-30-2020, 08:23 AM
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Amazing results on Smoked Duck last night-so making Brown Butter Duck Bennies over fresh Buttermilk Waffles for Breakfast
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  #1798  
Old 04-30-2020, 04:49 PM
IronNoggin IronNoggin is offline
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Quote:
Originally Posted by Jim Blake View Post
Nice!! Do you harvest your own and the clams/crab? Nothing like fresh!!
Yep. mostly that is.
And I do have a couple Buddies who help ensure the supply chain doesn't break down when I can't get out...

Last night:



Cheers,
Nog
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  #1799  
Old 05-01-2020, 08:26 AM
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Buttermilk Fried Chix outside in the trusty Deep Cast Iron Skillet
w/Curried Corn Fritters doused in Honey
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  #1800  
Old 05-05-2020, 01:26 PM
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